Sous Vide Corned Beef

Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it'll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that's what you prefer, but I've found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.

• Preparation Time: 5 mins
• Cooking Time: 2 mins
• Total Time: 7 mins
• Calories: 125 Calories

Ingredients

• 1 (3 pound) corned beef brisket with spice packet

Recipe Instructions

Step 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.

Step 2

Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.

Step 3

Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.